1 |
Bridgman, P. W. (1912) Water in the liquid and five solid forms under pressure. Proceed. Am. Acad. Art. Sci. 47, pp. 441-558
DOI
|
2 |
Chevalier, D., Sentissi, M., Havet, M., and LeBail, A. (2000) Comparison of air-blast and pressure shift freezing on norway lobster quality. J. Food Sci. 65, 329-333
DOI
ScienceOn
|
3 |
Fernandez, P. P., Otero, L., Guignon, B., and Sanz, P. D. (2006) High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model. Food Hydrocolloid 20, 510-522
DOI
ScienceOn
|
4 |
LeBail, A., Chevalier, D., Mussa, D. M., and Ghoul, M. (2002) High pressure freezing and thawing of foods: a review. Int. J. Refrig. 25, 504-513
DOI
ScienceOn
|
5 |
Macfarlane, J. J. (1985) High pressure technology and meat quality. In: Developments in meat science. Lawrie, R. (ed.), Elsevier, NY, Vol. 3, pp. 155-184
|
6 |
Schluter, O., George, S., Heinz, V., and Knorr, D. (1998) Phase transitions in model foods induced by pressure-assisted freezing and pressure-assisted thawing. Proceed. IIR Int. Conf, Sofia, Bulgarie, pp. 23-26
|
7 |
Sonntag, R. E., Borgnakke, C, and Van Wylen, G J. (1998) Fundamentals of thermodynamics. 4th ed, John Wiley and Sons Inc., NY, pp. 472-520
|
8 |
Srinivasan, S., Xiong, Y L., Blanchard, S. P., and Tidwell, J. H. (1997) Physicochemical changes in prawns (Machro-brachium rosenbergii) subjected to multiple freeze-thaw cycles. J. Food Sci. 62, 123-127
DOI
ScienceOn
|
9 |
Lakshmanan, R., Miskin, D., and Piggott, J. R. (2005) Quality of vacuum packed cold-smoked salmon during refrigerated storage as affected by high-pressure processing. J. Sci. Food Agric. 85, 655-661
DOI
ScienceOn
|
10 |
Iwasaki, T., Noshiroya, N., Saitoh, N., and Yamamoto, K. (2006). Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty. Food Chem. 95, 474-483
DOI
ScienceOn
|
11 |
Knorr, D., Schluter, O., and Heinz, V. (1998) Impact of high hydrostatic pressure on phase transitions of foods. Food Technol. 52, 42-45
|
12 |
Ko, S. H., Hong, G. P., Park, S. H., Choi, M. J., and Min, S. G. (2006) Studies on physical properties of pork frozen by various high pressure freezing process. Korean J Food Sci. Ani. Resour. 26, 464-470
과학기술학회마을
|
13 |
Smeller, L. (2002) Pressure-temperature phase diagrams of biomolecules. Biochim. Biophys. Acta. 1595, 11-29
DOI
PUBMED
ScienceOn
|
14 |
Carlez, A., Veciana-Nogues, T., and Cheftel, J. C. (1995) Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensm. -Wiss. u. -Technol. 28, 528-538
DOI
ScienceOn
|
15 |
Chourot, J. M., Boillereaux, L., Havet, M., and LeBail, A. (1997) Numerical modeling of high pressure thawing: Application to water thawing. J. Food Eng. 34, 63-75
DOI
ScienceOn
|
16 |
Ikeuchi, Y, Tanji, H., Kim, K., and Suzuki, A. (1992) Mechanism of heat-induced gelation of pressurized actomyosin: Pressure-induced changes in actin and myosin in actomyosin. J. Agric. Food Chem. 40, 1756-1761
DOI
|
17 |
Park, S. H., Ryu, H. S., Hong, G. P., and Min, S. G. (2006) Physical properties of frozen pork thawed by high pressure assisted thawing process. Food Sci. Technol. Int. 12, 347-352
DOI
|
18 |
Jung, S., Ghoul, M., and De Lamballerie-Anton, M. (2003) Influence of high pressure on the color and microbial quality of beef meat. Lebensm. -Wiss. u. -Technol. 36, 625-631
DOI
ScienceOn
|
19 |
Cheftel, J. C. (1995) Review: high pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1, 75-90
DOI
|
20 |
Farouk, M. M., Wieliczko, K. J., and Merts, I. (2003) Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef. Meat Sci. 66, 171-179
DOI
ScienceOn
|
21 |
Montero, P., Fernandez-Diaz, M. D., and Gomez-Guillen, M. C. (2002) Characterization of gelatin gels induced by high pressure. Food Hydrocolloid 16, 197-205
DOI
ScienceOn
|
22 |
AOAC. (1990) Official Methods of Analysis of AOAC Intl. 15th ed., Association of Official Analytical Chemists, Washington, DC, pp. 931
|
23 |
Hong, G. P., Park, S. H., Kim, J. Y., Lee, S. K., and Min, S. G. (2005) Effects of time-dependent high pressure treatment on physico-chemical properties of pork. Food Sci. Biotechnol. 14, 808-812
|
24 |
Lullien-Pellerin, V. and Balny, C. (2002) High-pressure as a tool to study some proteins' properties: conformational modification, activity and oligomeric dissociation. Inn. Food Sci. Emerg. Technol. 3, 209-221
DOI
ScienceOn
|
25 |
Macfarlane, J. J., McKenzie, I. J., Turner, R. H., and Jones, P. N. (1981) Pressure treatment of meat: Effects on thermal transitions and shear values. Meat Sci. 5, 307-317
DOI
ScienceOn
|
26 |
Knorr, D., Heinz, V., and Buckow, R. (2006) High pressure application for food biopolymers. Biochim. Biophys. Acta. 1764,619-631
DOI
PUBMED
ScienceOn
|
27 |
Morild, E. (1981) The theory of pressure effects on enzymes. Adv. Protein Chem. 34, 93-166
DOI
|
28 |
Tsai, S. J., Unklesbay, N., Unklesbay, K., and Clarke, A. (1998) Water and absorption properties of restructured beef products with five binders at four isothermal temperatures. Lebensm. -Wiss. u. -Technol. 31, 78-83
DOI
ScienceOn
|
29 |
Angsupanich, K. and Ledward, D. A. (1998) High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63, 39-50
DOI
ScienceOn
|
30 |
Hong, G. P., Park, S. H., Kim, J. Y., Ko, S. H., and Min, S. G. (2006) Effects of salt, glucono-a-lactone and high pressure treatment on physico-chemical properties of restructured pork. Korean J. Food Sci. Ani. Resour. 26, 204-211
과학기술학회마을
|
31 |
Tonello, C. (1999) Dix ans de hautes pressions vers des pro-duits vraiment nouveaux. Technol. Process. 1148, 56-57
|
32 |
Cheftel, J. C. and Culioli, J. (1997) Effects of high pressure on meat: a review. Meat Sci. 46, 211-236
DOI
ScienceOn
|